Timilia (Tumminia) flour

Available in 3 formats: 1KG, 5KG, 25KG

WHOLEMEAL DURUM WHEAT SEMOLINA

STONE-GROUND TUMMINIA WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS APPROX FROM ORDER

The wholemeal flour of Tumminia is produced from an ancient Sicilian wheat, and milled using ancient stone mills; production area: SICILY

SYNTHETIC CHARACTERISTICS:

-REGULATES THE INTESTINE

-HIGHLY DIGESTIBLE

-GROWN WITHOUT USE OF PESTICIDES

-WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

Available in 3 formats: 1KG, 5KG, 25KG

Timilia durum wheat flour suitable for doughs with short rising times (4-6 h) and maturation up to 48 hours at

controlled temperature (3- 4°C) and with high hydration (over 60%). Ideal for the preparation of typical Sicilian breads

such as Castelvetrano type bread (about 20% in mixture with durum wheat flour), leavened baked goods

(tray pizza, focaccia) and unleavened (shortcrust, breadsticks).

The flour is obtained from La Ferté stone milling which allows to maintain the germ and, thanks to the low

processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics

EXPIRY 90 DAYS APPROX FROM ORDER

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